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White Chocolate Pumpkin Cheesecake with Almond Topping Recipe

This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping.

TOTAL TIME: Prep: 30 min. Bake: 55 min. + chillingYIELD:12 servings

Ingredients

1-1/2 cups crushed gingersnap cookies (about 32 cookies)

1/4 cup butter, melted

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

3 eggs, lightly beaten

1 teaspoon vanilla extract

5 ounces white baking chocolate, melted and cooled

3/4 cup canned pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

ALMOND TOPPING:

1/2 cup chopped almonds

2 tablespoons butter, melted

1 teaspoon sugar

Directions

1.In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.

3. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.

4. Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.

5. Carefully run a knife around edge of springform pan to loosen cheesecake; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator.